Instant Pot Mississippi Pot Roast

I love this recipe; it has such a robust flavor. I don't add the dill week as we aren't fans of that.

Ingredients

• 2 pounds (999g) well marbled chuck roast steak, 2 inches thick
• ¾ cup (188ml) unsalted chicken stock
• 1 teaspoon (2.4g) onion powder
• 1 teaspoon (2.8g) garlic powder
• 1 teaspoon dried dill weed
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried or fresh chives
• 1 tablespoon (15ml) olive oil
• ¼ cup (63g) unsalted butter
• 3 - 5 (45g - 70g) pepperoncini peppers
• (adjust to your desired level of spiciness)
• Kosher salt & fresh ground black pepper to taste
• Thickener: 1/4 cup (63g) buttermilk + 2 tablespoons (18g) cornstarch

Instructions
Prepare Instant Pot: Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be when you place the chuck roast in the pot (Instant Pot: wait until the indicator says HOT). This will promote maillard reaction and prevent excessive moisture loss.

Prepare Chuck Roast Steak: Pat dry with a paper towel. When the pressure cooker is hot, lightly season the chuck roast steak with kosher salt and ground black pepper.

Brown Chuck Roast Steak: Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck roast steak in pressure cooker. 

Season the other side with salt & black pepper. Brown for 8 mins on each side without constant flipping. Remove and set aside

Deglaze: Pour in ¾ cup (188ml) unsalted chicken stock and completely deglaze bottom of the pot with a wooden spoon.

Pressure Cook Pot Roast: Stir in 1 tsp (2.4g) onion powder, 1 tsp (2.8g) garlic powder, 1 tsp dried dill weed, 1 tsp dried parsley flakes, and 1 tsp dried or fresh chives. Mix well.

Partially submerge chuck roast steak and 3 - 5 (45g - 70g) pepperoncini peppers in the cooking liquid.

Pour in the meat juice. Layer ¼ cup (63g) unsalted butter on top of the chuck roast steak. Close lid and pressure cook at High Pressure for 45 minutes + Full Natural Release (~roughly 20 minutes). Open the lid carefully. Set aside the Mississippi roast on a serving plate.

Optional Step: Separate the fat with a fat separator.

Thicken Sauce: Press Cancel Button, then Sauté Button to heat up the sauce in the pot. In a glass measuring cup, mix 2 tbsp (18g) cornstarch with ¼ cup (63g) buttermilk and mix it in one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt and black pepper if necessary.